Stability and kinetics of leaching of deoxynivalenol, deoxynivalenol-3-glucoside and ochratoxin A during boiling of wheat spaghettis

• The stability and kinetics of some mycotoxins during boiling of pasta was studied.
• DON leaches to the broth during boiling but it is not degraded.
• A kinetic leaching model for DON was fitted.
• DON-3-glucoside is totally stable through the pasta making process.
• OTA is stable during pasta making, and scarcely transferred to broth during boiling.

The stability of deoxynivalenol (DON), deoxynivalenol-3-glucoside (DON-3-glucoside) and ochratoxin A (OTA) during spaghetti production and cooking was investigated. Initial mycotoxin concentration, boiling time and use of egg as ingredient were assayed as factors. DON was stable during kneading and drying, but a consistent reduction of DON (> 40%) was observed in boiled spaghettis. According to our results, DON was transferred to broth, where it was not degraded, and boiling time determined the extent of the transfer. A DON leaching model was fitted to data with a high goodness of fit (r2 = 0.99). This model can be used for prediction of final DON concentration in cooked pasta, and a useful tool in risk assessment models. DON-3-glucoside is totally stable through the pasta making process; moreover DON-3-glucoside is slightly released from pasta components and it is leached to broth. Similarly, OTA is also stable during pasta making; however, it is scarcely transferred to broth during boiling. The presence of egg as ingredient did not affect the final mycotoxin concentration in pasta in any case.

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